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Tuscan White Bean Soup

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A comforting and hearty Tuscan White Bean Soup that’s perfect for chilly days, filled with robust flavors and simple ingredients.

Ingredients

Scale
  • 2 cans of white beans (cannellini or great northern)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic, minced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 4 cups of vegetable broth
  • 2 cups of kale, chopped
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Sauté the base: Heat a generous splash of olive oil over medium heat in a large pot. Add diced onion, carrots, and celery. Sauté for about 5—7 minutes until soft.
  2. Add the aromatics: Toss in minced garlic, dried thyme, and dried rosemary. Stir for about 1—2 minutes until fragrant.
  3. Introduce the beans: Drain and rinse the white beans, then add them to the pot. Stir gently for another 2—3 minutes.
  4. Pour in the broth: Add 4 cups of vegetable broth, stir and bring to a gentle boil, then reduce heat to low and simmer for about 20—25 minutes.
  5. Add the greens: Fold in the chopped kale and let it wilt for a few minutes.
  6. Final taste check: Adjust seasoning with salt and fresh black pepper, and consider a splash of lemon juice for extra flavor.
  7. Serve up the goodness: Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh herbs or lemon juice.

Notes

This soup keeps well in the fridge for up to 5 days. It can be frozen for up to 3 months, just leave out the greens if you plan to freeze.

Nutrition

Keywords: Tuscan soup, white bean soup, vegetarian soup, Italian recipe, comfort food

Find it online: https://sprinklespoon.com/minute-one-pot-tuscan-white-bean-soup-weeknights/